Step 1: Roast the Tomatoes

Preheat the oven to 400°F (200°C).

Toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them in a single layer on a parchment-lined baking sheet.

Roast for 20 minutes, until soft and lightly caramelized.

Step 2: Prepare the Chicken

Slice each chicken breast horizontally to create thinner cutlets.

Season with:

Salt

Smoked paprika

Italian seasoning

Heat olive oil in a large skillet over medium heat.

Cook the chicken for about 5 minutes per side, or until fully cooked.

Transfer to a cutting board and slice into thin strips.

Step 3: Make the Lemon Butter Garlic Sauce

Using the same skillet, add:

Butter

Garlic

Lemon slices

Cook over low-medium heat for about 2 minutes, allowing the garlic to soften and the lemon to infuse the butter.

Remove from the heat.

Step 4: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook spaghetti according to package directions until al dente.

Drain well.

Step 5: Assemble the Chicken Spaghetti with Burrata

Add the cooked spaghetti to the skillet with the lemon butter garlic sauce.

Toss until evenly coated.

Remove the lemon slices.

Top with:

Sliced chicken

Roasted tomatoes

Divide among serving bowls.

Place pieces of fresh burrata on top so the cheese softens into the warm pasta.

Finish with chopped basil and toasted pine nuts.

Serve immediately.